For preparation of caramel, different sauces and some other gastronomic delicacies can be required to kindle sugar. The procedure in itself doesn't represent difficulties, but here its possible unpleasant consequences often spoil all pleasure from cooking. Several simple actions help to avoid need to wash a plate and to brush thoroughly a pan.
It is required to you
- granulated sugar;
- pan with a thick bottom.
Instruction
1. Choose a way which you will heat sugar, depending on that product for which it is required to you. In certain cases additional ingredients – cream, oil, water can be useful to you. Often it is stated in the recipe, however not always. Not to be mistaken, having met in the recipe a phrase ""kindle sugar"", try to specify at the author what he meant. If there is no such opportunity, follow the general rule: at first kindle sugar without any additional ingredients. Then add orange juice (for sauce), oil or cream, water. If sugar zakristallizutsya, continue to heat it before full dissolution.
2. Allocate time for kindling sugar. The fact is that this procedure requires attention, you should watch closely a pan. Sugar melts quite reluctantly, and only the patience and constant control will allow you to receive as a result the required light brown tyanuchy weight.
3. Choose ware which won't be a pity for throwing out if never heated sugar earlier. There are two types of kitchen utensils in which skilled hostesses most often cook caramel: these are aluminum kitchens or products with the thick bottom and non-stick coating. If the last is the invention of the present, then by means of aluminum ware still your grandmothers pleased children with self-made lollipops.
4. Fill sugar an even layer on a surface. Include average fire and attentively you watch how sand begins to melt. Don't stir it, otherwise it zakristallizutsya. After the most part of mix becomes thinnish, a little it can begin to stir slowly, but just it is better to incline a pan here and there that future caramel didn't burn. Whenever possible avoid these actions - so you receive the cleanest and transparent toffee. As soon as your sugar becomes liquid and golden, switch off fire.
5. Add milk to a saucepan after poured out the kindled sugar from there and warm up a little on fire that it wasn't necessary to scrub away pan walls. Milk dissolves the remains of the stiffened caramel, and it, in turn, impacts it a pleasant sweetish flavor. Such caramel milk with pleasure will be drunk by any child.